…cook potatoes till they are tender, which will take approximately 20 minutes. Remove them from the water. Once the potatoes are cool to touch, scoop out the insides from the center leaving ¼ inch thickness to outside of the potato. Red potato works best for this recipe because they hold their shape nicely. Set potatoes aside. Filling Soak chickpeas for at least 8 hours in 3 cups of water or more. Boil the chickpeas in 1 ½ cup of water in a…

…erabadi dishes are very spicy and aromatic, and this is one of them. Even the name of this dish “Mirchi ka salon” reflects that. Mirch is pepper and Salan means curry. The chili pepper is cooked in a peanut and coconut spicy curry. This dish is a new one for me. Many of you had requested I make this, so I decided to try it out. Of course I turned to Google to help me out and went through many recipes. I tried many different variations…

…ake spice mix all the spice mix together really well and set aside. Heat heavy flat frying pan on medium high heat, add the oil in to warm frying pan. Place the cubed potatoes on the frying pan and sprinkle the salt over the potatoes. Stir fry the potatoes; turn them occasionally until all sides are golden brown. This process should take 8-10 minutes. Turn off the heat and sprinkle ginger, cilantro, green chilies, lemon juice and about 1-1/2…

…and will have to stir fry for about ten to fifteen minutes. Heat the flat frying on medium heat, add the oil, oil should be moderately hot, add mustard seeds and cumin seeds as they start cracking lower the heat to low. Add curry leaves and green chilies stir fry them for about a minute till the green chili and curry leaves stop splattering. Next add peanuts and red chilies roast them for two minute until it start catching the color… do keep…

…chopped cilantro oil to fry Method: Peeled and cut the potatoes into ½” cubes. Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily. Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes…

https://www.youtube.com/watch?v=pHgStLOOOJo 4.75 from 4 votes Print Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy) Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice. Course Main Course Cuisine Indian Servings 4 people Ingredients 3 medium-sized…

…tomatoes cook for 1-2 minutes. Turn off the heat. Seasoning In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn. Pour the seasoning over spinach curry. Recipe Notes Spinach curry is ready to serve. Serve hot with…

…it a coarse powder. Adjust salt to taste. This is a dry powder chutney. Batter Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside. Vada Peel and mash the boiled potatoes keeping the crumbly in texture. Heat two tablespoons of oil in a pan on medium heat. Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt. Stir fry for…